I think it's sort of like a mix of chocolate, biscuit, and with a slight roasted barley aspect. It's great in a porter. I would actually use brown if you can find it. If not, a combination of the three.

I have ordered it from Northern Brewer before and used it in a Nut Brown. The flavor is pretty assertive and I felt it threw my Brown a little off balance, due to it's overt nuttiness and production of a dry/slightly roast flavor. I think it would be perfect in a stout. I say go for it!

I can order it from NB or somewhere and have time to get it. Just not available on the way home.

It seems like I've bought it at Brew & Grow before, but don't know if they're convenient to you. I used it in a Fuller's porter clone and it has a really nice roastiness that's different than you get from roasted barley.

I can order it from NB or somewhere and have time to get it. Just not available on the way home.

It seems like I've bought it at Brew & Grow before, but don't know if they're convenient to you. I used it in a Fuller's porter clone and it has a really nice roastiness that's different than you get from roasted barley.

They're not, really. Used to be. Drove past them on Mother's Day, and they were open.

I'd say get the brown malt. It's a mainstay in my BVIP and I've never found an adequate sub. Be aware that what some maltsters call brown malt others call amber. What you want is the 70L stuff, not the 35L. Here's some info from a froens who was looking for brown malt...

Thought I'd give you a heads up on something. A while back I was asking about Baird brown malt, and whether it was really brown and not amber since the sack indicated both "brown" and "amber" (55-70L). Weird. The folks at Baird told me that it could be either brown or amber depending on what the customer wanted it to be, that the two malts are interchangeable. B.S! Anyway, I purchased some Crisp amber malt (35L) from Greg Beron at Culver City Homebrew in So. Cal., and it is visibly identical to Baird. Furthermore, I just received some Thomas Fawcett brown malt from North Country Malt and it is easily, visibly darker then the Baird.

I used brown malt in a brown porter and had a definite smoke flavor in the beer. I've also had a special porter from Founders that had a similar smokiness. I'm a little leery of brown malt at this point.

I used brown malt in a brown porter and had a definite smoke flavor in the beer. I've also had a special porter from Founders that had a similar smokiness. I'm a little leery of brown malt at this point.

In all the times I've made the BVIP with brown malt, I've never gotten any hint of smoke. Do you recall what maltster yours was from?

Old Rasputin is a favorite, so if I can come close it will be dangerous. And then I'll need to oak age it...

Me too! Is there a link to that recipe you're using? I brewed a dry stout with WLP004 and after aging for a year, I got a flavor reminiscent of Old Rasputin from the yeast. I cannot explain it, but I have a feeling they may use WLP004 in Old Ras